Baked Pumpkin Oatmeal with Cinnamon Crumbles

Cinnamon Crumbles:

1 c. all-purpose flour

1 tsp. baking powder

1/2 tsp. cinnamon

3 Tbl. sugar

3 Tbl. light brown sugar

7 Tbl. unsalted butter, melted

Pumpkin Oatmeal:

2 3/4 c. old-fashioned oats (not quick-cooking)

1/4 c. light brown sugar, packed

1/4 c. sugar

1 1/2 tsp. pumpkin pie spice

1/2 tsp. salt

1 c. canned unsweetened pumpkin puree

3 c. whole milk

2 large eggs

2 tsp. vanilla extract

Cream Cheese Icing:

3 oz. cream cheese

3/4 c. powdered sugar

1 tsp. vanilla extract

1/2 - 1 Tbl. milk, plus more if needed

For Serving:

Cream Cheese Icing

whipped cream

For the Crumbles: Whisk together the flour, baking powder, cinnamon, white sugar and brown sugar in a medium bowl. Add the melted butter and stir together until everything is evenly coated in butter. Refrigerate until firm, about 20 minutes.

For the Oatmeal: Preheat oven to 350 degrees. Spread the oats out on a baking sheet and bake until light golden brown and toasty-smelling, about 8 minutes, shaking the pan once or twice. In a medium bowl, combine the toasted oats, brown sugar, sugar, pumpkin pie spice and salt. In a separate bowl, whisk together the pumpkin, milk, eggs and vanilla. Stir the dry mixture into the wet; the mixture will be loose. Pour into a greased 8x8-inch baking dish.

Bake until just barely set, about 22-24 minutes. Remove from oven and sprinkle the cinnamon crumbles on top. Return to oven (remember the pan is hot) and bake until the oatmeal is firm and the crumbles are golden brown, about 20 minutes longer. Remove and let cool for 10 minutes.

Scoop into bowls and serve with Cream Cheese Icing and whipped cream.

For the Cream Cheese Icing: Microwave the cream cheese for about 15 seconds or until very soft. Add the powdered sugar and vanilla and stir together until smooth and creamy. Add milk, as needed, to reach desired consistency for drizzling over oatmeal.

Slightly adapted from: Bobby Flay